Deep-fried Crumbed Oyster Mushrooms

 

A few weeks ago, I posted a recipe for Mutter Paneer on my blog, and if you saw the last photo in the post, you would have noticed a plate of unidentified crumbed stuff next to the mutter paneer. Well, I can now reveal that the foreign object that was the subject of curiosity was really crumbed oyster mushrooms! Deep-fried curry-crumbed oyster mushrooms, to be exact. And the things you learn about oyster mushrooms when you're trying to find some inspiration to write about them. Did you know that oyster mushrooms may be considered a medicinal mushroom since it contains statins which work to reduce bad cholesterol? Wow, that puts eating deep-fried oyster mushrooms into perspective. More for me please! The latin name for oyster mushroom is Pleurotus ostreatus, which literally means "sideways oyster", and refers to the oyster-like shape of the mushroom, plus the fact that the stem grows sideways relative to the cap.

 

These crumbed fan-shaped mushrooms are crispy with a hint of curry flavour, and are just great to snack on. Alternatively, you could use fresh button mushrooms instead, or substitute the curry powder with herbs or other spices (e.g. cajun seasoning would work well too). As the mushrooms don't take long to cook, making this is fairly quick and easy. Preparation is simple - dredge, dip, dunk and deep-fry for a couple of minutes, and you'll know it's ready when you can feel the crunch of the crumb against the spatula. Serve with sweet chilli sauce or mayonnaise if you like.

Crumbed Oyster Mushrooms

Ingredients

1 tray (about 125g / 4oz) oyster mushrooms
1/4 cup plain flour
2 eggs, beaten with 2 tbsp water
3/4 cup breadcrumbs
1/2 tbsp curry powder
1/2 tsp chicken stock powder
1/4 tsp salt
Dash of pepper
Vegetable oil for deep-frying

Method

1. Clean the mushrooms by gently wiping them with a moist kitchen towel.
2. Place the flour and beaten egg in 2 separate shallow dishes.
3. Combine breadcrumbs, curry powder, chicken stock powder, salt and pepper and mix well.
4. Heat the vegetable oil in a wok or pan on medium-high heat until hot.
5. Dredge each mushroom in the flour, shake off excess, then into the egg and followed by the breadcrumb mix. Set aside on a plate.
6. When the oil is hot, fry the coated mushrooms in batches until golden brown and crisp. Remove and drain on kitchen paper. Serve on its own or with a sweet chilli sauce.